Rabbit Pie

High-class cookery made easy · Hart, J., Mrs. · 1880

Source: High-class cookery made easy
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

a rabbit into joints, each leg in two, the back in three pieces, the breast in two pieces ↝ Rabbit [Lamb, goat, game]
Pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
Pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
dust with flour ↝ Flour, 00 [Cereal Grains and Pasta]
boil two eggs hard, and cut them in quarters ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a small onion in small pieces ↝ Onions, raw [Vegetables and Vegetable Products]
some onions at the bottom of the dish ↝ Onions, raw [Vegetables and Vegetable Products]
slices of bacon ↝ Beef, bacon, cooked [Bacon]
a few drops of Worcestershire sauce ↝ Sauce, worcestershire [Soups, Sauces, and Gravies]
two glasses of stock or water
two glasses of stock or water ↝ Water, tap [Tap water]
American paste ↝ Fish, shad, american, raw [Finfish and Shellfish Products]

Instructions (7)

Cut up a rabbit into joints, each leg in two, the back in three pieces, the breast in two pieces.
Pepper and salt, dust with flour.
Boil two eggs hard, and cut them in quarters.
Cut a small onion in small pieces.
Place some onions at the bottom of the dish, then a layer of rabbit and some slices of bacon and hard-boiled eggs.
Fill the dish with rabbit, add a few drops of Worcestershire sauce, two glasses of stock or water.
Cover with American paste.

Original Text

RABBIT PIE.

Cut up a rabbit into joints, each leg in two, the back in three pieces, the breast in two pieces. Pepper and salt, dust with flour; boil two eggs hard, and cut them in quarters, cut a small onion in small pieces; place some onions at the bottom of the dish, then a layer of rabbit and some slices of bacon and hard-boiled eggs. Fill the dish with rabbit, add a few drops of Worcestershire sauce, two glasses of stock or water. Cover with American paste.

Notes

—